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HomeMy WebLinkAboutCHOP SHOP 2018.11.12\_ ae -1---1 Dallas County Health and Human Services - Environmental t li Di i Oi V il 1/ Retail Food Establishment Inspection Report WY RM 607 DALLAS, TX 75207 214-819-2115 FAX: 214-819-2 y 6 ie (IOC , I y 8 -... • : ... Time in:.- ..- Time out: License/Permit # Est. Type Risk Category Page 1 of L ,L) 1).th: Purpos of Inspection: \If I -Compliance 11-1 2-Routine =1 3-Field Investigation 4-Visit 5-Other TOTAL/SCORE Establishme t Na e.• Contact/Owner Name: :k Number of Repeat Violations: ,. C.% ‘,.. I I Number of Violations COS: Phy cal LA Or'l i- CI 1 II LL. - CittCt• 1 \ ‘'t ty: t • Z p de: Phonc: ,......, ____‹- C / A. 7MLL.) Follow-up: Yes No (circle one) Compliance Status: Out = not in compliance IN -- in compliance N = not observed NA = not applicable COS = corrected on site R = repeat vto Mark the appropriate points in the OUT box for each numbered item Mark '1' a c c mark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R Priority Items (3 Points) violations Rewire Immediate Corrective Action not to exceed 3 days Compliance Status r Compliance Status ,1 O I N N C 0 1 N N Time and Temperature for Food Safety U N OAO U N 0 0 , Employee Health T s (F = degrees Fahrenheit) T 2. Proper Cold Holding temperature(41°F/ 45°F) 13. Proper use of restriction and exclusion; No discharge from knowledge, responsibilities, and reporting 1. Proper cooling time and temperature 12. Management, food employees and conditional employees; eyes, nose, and mouth , 3. Proper Hot Holding temperature( 135°F) Preventing Contamination by Hands „........4 4. Proper cooking time and temperature I: /14. Hands cleaned and properly washed/ Gloves used properly • 5. Proper reheating procedure for hot holding (165°F in 2 V 15. No bare hand contact with ready to eat foods or approved 3 Hours) al ate method properly followed (APPROVED Y N ) 6. Time as a Public Health Control: procedures & records Highly Susceptible Populations Approved Source 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required 7. Food and ice obtained from approved source: Food in t. good condition, safe, and unadulterated; parasite Chemicals destruction 8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits & Vegetables Protection from Contamination 18. Toxic substances properly identified, stored and used -----(/ 9. Food Separated & protected, prevented during food Water/ Plumbing preparation, storage, display, and tasting L 10. Food contact surfaces and Retumables ; Cleaned and 19. Water from approved source; Plumbing installed; proper ,,,Sanitized at ppm/tem erature backflow device 11. Proper disposition of returned, previously served or 20. Approved Sewage/Wastewater Disposal System, proper ta , reconditioned disposal Priority Foundation Items (2 Po nts) violations Require Corrective Action within 10 days O I N N C R 0 1 N N C U N 0 A 0 Demonstration of Knowledge/ Personnel U N 0 A 0 Food Temperature Control/ Identification T S T S i ,,,,,,,/ 2anl d. Ppeerrsfoonrmindcutte present, demonstration dFeomodonmstarantaigoenrok m) knowledge, 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature J 22 Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition Safe Water, Recordkeeping and Food Package / 29. Thermometers provided, accurate, and calibrated; Chemical/ Labeling Thermal te tri s 23. Hot and Cold Water available; adequate pressure, safe equiremen Prerequisite for Operation 24. Required records available (shellstock tags; parasite destruction): Packaged Food labeled 30. Fo h nulnitI/V g&i,Val inii 1 i +___ Conformance with Approved Procedures Utensils, Equ pment, rid 'ending' 2 eiimpliance with Variance, Specialized Process, and 31. Adequate handwashing facilities: Accessible and properly ACCP plan; Variance obtained for specialized processing methods; manufacturer instructions supplied, used Consumer Advisory 32. Food and Non-food Contact surfaces cleanable, properly vi) designed, constructed, and used (.7~6. Posting of Consumer Advisories; raw or under cooked ._ 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/ReminderBufTet Service sink or curb cleaning facility provided Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Dap or Next Inspection , Whichever Conies First 0 I N N C R 0 1 N N U N O A 0 Prevention of Food Contamination U N 0 A 0 Food Identification T S T S ,,t 36. Wiping Cloths; properly used and stored 42. Non-Food Contact surfaces clean 34. No Evidence of Insect contamination, rodent/other animals 35. Personal Cleanliness/eating, drinking or tobacco use 4 I .Original container labeling (Bulk Food) Physical Facilities ..,":"..,/R 37. Environmental contamination 43. Adequate ventilation and lighting; designated areas used 38. Approved thawing method 44. Garbage and Refuse properly disposed; facilities maintained Proper Use of Utensils • 45. Physical facilities installed, maintained, and clean 39. Utensils, equipment, & linens; properly used, stored, 46. Toilet Facilities; properly constructed, supplied, and clean dried. & handled/ in use utensils; properly used tr 40. Single-service & single-use articles; properly stored 47. Other Violations and used (signature) /1/4 : /eL (It: c lit C ai Print. gel ffi 6c,,k(..x Received by: 1 Title: Person In Charge/ Owner ......., I () 1 1 ;'70 1 h•11144YAi i I r ril-1-acted bi4" Business Email: 1